I still remember the first time I nailed this Brussels Sprouts Caesar recipe. It was one of those busy weeknights when I needed something quick, satisfying, and a little different from the usual greens. After a couple of tries, I finally hit the sweet spot — crispy roasted Brussels sprouts tossed in a creamy, tangy Caesar dressing. Now, it’s a go-to in my cooking routine, especially when I want a salad that feels like a treat but is easy enough to whip up any night of the week.
This Brussels Sprouts Caesar satisfies on so many levels. The roasted Brussels sprouts bring a bit of caramelized sweetness and crunch, giving the salad substance and heartiness. The Caesar dressing ties it all together with its garlicky, cheesy goodness without being overpowering. I love how it’s a fresh take on a classic Caesar salad twist that makes eating your veggies feel exciting.
If you’ve ever felt stuck searching for a vegetarian Caesar salad that isn’t just lettuce with dressing, this is your answer. It’s approachable, reliable, and truly tasty. I want you to feel confident making this Brussels Sprouts Caesar too — like inviting a trusted friend into your kitchen, not tackling a complicated recipe. So, whether you’re a seasoned cook or just starting out, I’m here cheering for you to try this one. It might just become a family favorite, like it did for me.
What You’ll Need for This Brussels Sprouts Caesar:
Here’s the simple, trusty list for this Brussels Sprouts Caesar that keeps things delicious without fuss.
- 1 lb Brussels sprouts, trimmed and halved – look for firm, bright green sprouts at most grocery stores. If you only find whole ones, no worries; trimming and halving is easy and speeds roasting.
- 3 tablespoons olive oil – this helps get those Brussels sprouts perfectly roasted with crispy edges. Don’t have olive oil? Avocado or vegetable oil works just fine here too.
- ½ cup grated Parmesan cheese – a must for that classic Caesar flavor. If you’re making a vegetarian Caesar salad, choose a vegetarian Parmesan or a good-quality hard cheese.
- 1 cup sturdy romaine lettuce, chopped – adds freshness and balances the roasted sprouts. You can swap for kale or baby spinach if that’s what you have.
- ½ cup Caesar dressing – either your favorite store-bought or homemade. I’ll share a simple homemade Caesar dressing recipe below for a creamy, garlicky punch.
- 1 cup croutons – for crunch and that satisfying texture contrast. Use store-bought or homemade from day-old bread.
Quick prep tip: To save time, you can prep your Caesar dressing or make croutons the day before. The dressing keeps well refrigerated, and stale bread is easy to transform into crispy croutons with a little oil and seasoning.
Budget-friendly note: This Brussels Sprouts Caesar is economical because Brussels sprouts and romaine often go on sale during cooler months. Plus, a little Parmesan and dressing stretch a long way in flavor.
I always include a little extra Parmesan on top before serving—there’s no such thing as too much when it comes to this salad. It’s a simple ingredient list but one that delivers every time, making this Brussels Sprouts Caesar a family favorite you’ll want on repeat.
How to Make This Brussels Sprouts Caesar:
Let’s cook this Brussels Sprouts Caesar step-by-step, just like we’re sharing a kitchen.
- Preheat your oven to 400°F. Roasting the Brussels sprouts is the key to bringing out their caramelized flavor that sets this salad apart.
- Toss the halved Brussels sprouts with olive oil and a pinch of salt and pepper. Make sure every piece is well coated. This will create those lovely crispy edges when roasted.
- Spread them out on a baking sheet in a single layer—crowding will steam them, and we want roast, not soggy.
- Roast for 20-25 minutes, shaking the pan halfway through. Your kitchen will start smelling amazing here as the Brussels sprouts get golden and crispy.
- While the sprouts roast, chop the romaine lettuce and prepare your croutons if making fresh. Also, get your Caesar dressing ready—if using homemade, mix garlic, anchovy paste (optional), lemon juice, Dijon mustard, olive oil, and Parmesan in a small jar and shake.
- Once the Brussels sprouts are done, let them cool slightly. Then, combine them with the chopped romaine in a large bowl.
- Add the croutons and toss everything with the Caesar dressing until evenly coated.
- Sprinkle extra Parmesan over the top before serving.
This Brussels Sprouts Caesar takes about 35 minutes from start to finish, perfect for a solo dinner or a family meal. If your Brussels sprouts look a little darker than you expected, that’s okay as long as they’re not burnt—it just means extra flavor.
If you’re short on time, roasting can be done the day before, and you can warm the Brussels sprouts slightly before tossing with the other ingredients. This salad holds well if you want to prep in stages, perfect for busy evenings.
From making this Brussels Sprouts Caesar multiple times, my kitchen tip is to resist washing the Brussels sprouts until you’re ready to cook. It keeps them fresh longer and ensures a better roast.
Serving Your Brussels Sprouts Caesar:
I love serving this Brussels Sprouts Caesar alongside grilled chicken or crispy chickpea wraps for a satisfying meal. The crunchy roasted Brussels sprouts and creamy Caesar dressing balance meat or plant-based proteins beautifully.
This salad also holds up well on a picnic or potluck table because the roasted sprouts don’t wilt quickly like raw greens. For a cozy family dinner, I’ll set out extra Parmesan and croutons on the side, letting everyone customize their plates.
Presentation is simple but pretty—serve in a large bowl with a sprinkle of fresh cracked black pepper and maybe a wedge of lemon for brightness. If I have them on hand, toasted pine nuts add an extra crunch.
Leftover Brussels Sprouts Caesar makes a great topping for warm grain bowls or mixed into scrambled eggs the next day. I’ve tried swapping in roasted butternut squash for an autumn variation, which pairs nicely during cooler months too. Check out this Butternut Squash & Brussels Sprouts Caesar Salad for a flavorful twist.
Friends and family always compliment how this Brussels Sprouts Caesar feels hearty yet fresh. It’s become a staple for my gatherings where I want impressions without fuss.
If you enjoy this, you might love pairing it with dishes like my buffalo chickpea wraps or mini mushroom Swiss sliders for an easy, full meal.
Common Questions About This Brussels Sprouts Caesar:
1. Can I make parts of this Brussels Sprouts Caesar ahead of time?
Absolutely! You can roast the Brussels sprouts a day ahead and store them in an airtight container. Prep your homemade Caesar dressing a few days in advance too. Just toss everything together right before serving to keep the croutons crisp.
2. What if I don’t have Parmesan?
You can use Pecorino Romano or a vegetarian hard cheese alternative. Nutritional yeast is an easy substitute that still gives a cheesy flavor for a vegetarian Caesar salad.
3. Can I make this Brussels Sprouts Caesar vegan?
Totally. Use a dairy-free Caesar dressing or homemade blend with avocado or tahini, skip the cheese or use dairy-free cheese, and switch croutons to a vegan variety.
4. How can I adjust the recipe for more or fewer people?
This Brussels Sprouts Caesar scales well. Just multiply or reduce ingredient amounts. For a quick tip, keep your Brussels sprouts to about a pound for every 4 servings.
5. What’s a good way to make croutons from scratch?
Cut day-old bread into cubes, toss with a little oil, salt, and garlic powder, then bake at 375°F for about 10-15 minutes until crispy.
6. Should I trim the Brussels sprouts before roasting?
Yes. I always trim the stem and remove any yellow leaves for the best texture and taste.
7. Is this Brussels Sprouts Caesar healthy?
It’s a great way to get veggies with a satisfying dressing. Roasting ripens the sprouts’ flavor, and you can keep the dressing light without sacrificing taste.
If you want to see another take on a Brussels sprouts salad with a Caesar dressing, check out this ultra-delicious Shaved Brussels Sprouts Caesar Salad – AN ULTRA DELICIOUS + … inspired by Katie at the Kitchen Door.
For more ideas to round out a meal, you might like my hearty Buffalo Chickpea Wraps or flavorful Steak with Peppercorn Sauce when you want something a little different. And if sliders are your thing, these Mini Mushroom Swiss Sliders are fun for a casual night in.
Final Thoughts on This Brussels Sprouts Caesar:
This Brussels Sprouts Caesar holds a special place in my recipe box because it’s proof that even simple veggies can shine with the right touch. It’s approachable and satisfying—a make-again salad that feels like a little celebration every time.
My Top Tips for This Brussels Sprouts Caesar:
- Roast the Brussels sprouts well for that incredible caramelized flavor.
- Use fresh, good-quality Parmesan to make the Caesar dressing pop.
- Don’t toss the salad too early; add croutons and dressing just before serving for the best crunch.
If I’m mixing things up, I enjoy adding roasted butternut squash or toasted nuts for variety. When guests come over, the classic roasted Brussels sprouts Caesar salad is the most requested version—it never fails.
I hope you find this Brussels Sprouts Caesar as enjoyable as I do and feel confident making it yours in the kitchen. It’s all about good food, good company, and that cozy feeling when a dish turns out just right.
Brussels Sprouts Caesar
A fresh twist on the classic Caesar salad featuring crunchy shaved Brussels sprouts tossed in a creamy, tangy Caesar dressing, perfect for a light and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Ingredients
- 1 lb Brussels sprouts, trimmed and thinly shaved
- 1/3 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 3 anchovy fillets, mashed (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup toasted croutons
Instructions
- In a large bowl, combine mayonnaise, lemon juice, Dijon mustard, minced garlic, and mashed anchovies until well blended.
- Slowly whisk in olive oil to emulsify the dressing.
- Season the dressing with salt and freshly ground black pepper to taste.
- Add the thinly shaved Brussels sprouts to the bowl and toss thoroughly to coat evenly with the dressing.
- Stir in the grated Parmesan cheese.
- Sprinkle toasted croutons on top just before serving for added crunch.
- Serve immediately and enjoy your Brussels Sprouts Caesar salad.
Notes
For added protein, top with grilled chicken or a soft-boiled egg. You can also swap croutons with toasted nuts for a gluten-free option.